Method

In large bowl, beat butter with sugar until light; beat in molasses, egg and vanilla. In separate bowl, whisk together flour, ground ginger, cinnamon, baking soda, cloves and salt. Add to butter mixture, stirring until no longer streaky. Stir in boiling water until smooth. Fold in crystallized ginger. Scrape into prepared pan.

Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 35 minutes. Let cool on rack. (Make-ahead: Cover with plastic wrap; store for up to 24 hours. Or overwrap with heavy-duty foil and freeze for up to 3 weeks.)

Ginger Cream: In bowl, whip cream with sugar and vanilla; fold in ginger. Serve with gingerbread.

Method

In large bowl, beat butter with sugar until fluffy; beat in egg and vanilla. In separate bowl, whisk together flour, baking powder and salt; stir into butter mixture in 2 additions. Stir in cherries; knead gently just until dough comes together.

Divide dough into thirds. Working one-third at a time, place dough on large piece of plastic wrap. Covering loosely with plastic wrap, shape into 8-inch (20 cm) long log. Flatten sides to form 1-inch (2.5 cm) tall rectangle; twist ends of plastic wrap to seal. Refrigerate until firm, at least 2 hours. (Make-ahead: Refrigerate for up to 3 days or freeze in airtight container for up to 3 weeks. Let stand at room temperature for 20 minutes before continuing with recipe.)

The Ultimate Pizza Dough

Our foolproof dough delivers the most amazing pizza crust you'll ever taste. The long rising time results in a lovely texture and extra-rich flavour. It's so easy to make and can be stretched into either a regular or thin-crust pizza. You'll never want to order in again!

Ingredients

Nutritional facts
per each of 8 slices of 12-inch (30 cm) regular crust ( without toppings) : about

Fibre1 g

Sodium144 mg

Sugarstrace

Protein4 g

Calories125.0

Total fat2 g

Potassium40 mg

Cholesterol0 mg

Saturated fattrace

Total carbohydrate23 g

%RDI

Iron11.0

Fibre0.0

Folate23.0

Sodium0.0

Sugars0.0

Calcium1.0

Protein0.0

Calories0.0

Total fat0.0

Vitamin A0.0

Vitamin C0.0

Potassium0.0

Cholesterol0.0

Saturated fat0.0

Total carbohydrate0.0

Method

In large bowl, whisk together 1-1/2 cups of the flour, yeast and salt. Using wooden spoon, stir in warm water and olive oil until ragged dough forms.

Turn out onto lightly floured surface; knead dough, adding as much of the remaining flour, a little at a time, as needed to make smooth, elastic dough (slightly tacky to the touch, but won't stick to hands or work surface), about 8 minutes.

Transfer to greased bowl; turn dough to grease all over. Cover with plastic wrap. Refrigerate for 24 hours. (Orlet rise in warm, draft-free place until doubled in bulk, about 1-1/2 hours.)

The Ultimate Beef Stew

This classic warm-you-up stew becomes even more comforting when made with well-marbled pot roast rather than the usual stewing beef. The fat melts slowly as it cooks, tenderizing the beef into juicy melt-in-your-mouth morsels. A slow finish in the oven gives the stew its rich, hearty texture.

Method

In large bowl, whisk together flour, salt and pepper; toss with beef to coat.

In large Dutch oven, heat 2 tbsp of the butter and the oil over medium heat; working in small batches, cook beef, stirring, until browned, about 20 minutes total. Using slotted spoon, remove to bowl; set aside.

Cover and braise in 350 F (180 C) oven for 45 minutes. Stir in cocktail onions; cover and braise for 15 minutes. Uncover and cook until vegetables are tender and beef offers no resistance when pierced with tip of knife, 30 to 40 minutes. Stir in peas; cook for 5 minutes.

Skim any fat from surface of stew; remove thyme, parsley and bay leaves. Let stand for 10 minutes before serving.

Change it up - The Ultimate Beef and Mushroom Stew: In large Dutch oven, melt 1 tbsp butter over medium heat; cook 1 pkg (227 g) button or cremini mushrooms, trimmed, stirring occasionally, until tender, golden and no liquid remains, about 7 minutes. Using slotted spoon, remove to bowl; set aside. Continue with recipe as directed, returning mushrooms to Dutch oven along with beef.